Puff Pastry Tarts
1 sheet puff pastry, thawed
Sugar, for dusting (I used cinnamon sugar)
1 Granny Smith apple, peeled, cored, and thinly sliced into wedges
1 ripe peach, peeled, and thinly sliced into wedges
1 ripe plum, thinly sliced into wedges
Apricot or peach jam
Preheat oven to 400 degrees F. After puff pastry has thawed, place on a large baking sheet lined with parchment paper. Unfold, and cut into 3 even strips. Move so they are a couple of inches apart.
I used a mandolin to cut my apple slices, just have them thin as possible. The peaches and plums I had slightly thicker.
Poke pastry sheets with a fork down the center but leave about a 1/2 inch on the sides un-poked to provide an outlet for steam. Sprinkle pastry with sugar (or cinnamon sugar) and arrange apple slices an plum / peach slices on top.
Bake in the middle of the oven for 15 to 20 minutes. Poke the crust; if it feels soft it needs more time in the oven.
Microwave some apricot jam for 30 seconds. When the tarts come out of the oven dab (don't brush) the jam on the tarts. Cool tarts at least 4 hours and seal in a resealable plastic bag. Serve at room temperature or heat in the microwave and top with ice cream or fresh whipped cream.